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Recipe of Bean With Rice
Recipe

Bean With Rice

30 mins
1h
Half
12
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This recipe for beans with rice that seems so simple and ours would not be known today if it were not for the cultural exchange and food products that occurred after the discovery of America. Along with the beans, there were many other products that entered Europe through Spain and that enriched our gastronomy such as corn, potatoes, tomatoes, strawberries, peanuts and a host of other products (pepper, pumpkin, pineapple, avocado, cherimoya, cocoa).

Ingredients

4 portions
  • 300 grams bean, Pinta
  • 150 grams rice, bomb
  • 1 clove garlic
  • 1 carrot
  • 1 onion
  • 1 leek
  • 1 tablespoon flour
  • 1 teaspoon paprika, candy
  • 1 pinch paprika, hot spicy
  • 3 tablespoons olive oil
  • 2 leaves bay (laurel)
  • 3 grams salt

Preparation

Soak the beans the night before with plenty of water and a teaspoon of salt.
Using an espresso pot, add the carrots and leeks in large pieces, as well as the black beans with the bay leaves and salt. Add cold water that covers all the ingredients well.
Cook in the express pot about 20 minutes since steam starts coming out of the upper nozzle. Once the time elapsed, remove the fire and let depressurize (the total time is 1 hour).
In a saucepan, add 1 tablespoon of oil and the clove of garlic. Dora a little garlic clove, incorporates rice and twice as much water as rice. Boil on high heat 10-15 minutes. Finally let stand 5 minutes.
Once you have the cooked beans, remove the carrot and leeks from the broth, since all the flavor has remained in the broth.
In a pan, add the oil to heat, add the onion very chopped and let it poach over low heat until it becomes transparent (5min). Next: add the flour, sauté, then the peppers, sauté a few seconds (be careful not to burn the paprika) and add a little of the broth of the beans to bind the mixture.
Add the pasta from the pan in the pot of the beans and let boil 15 minutes. Serve the black beans with rice.

TIPS

This dish of beans with rice comes within the recommendations of the Mediterranean diet, to consume at least 2 times a week legumes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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